Tag Archives: smoked salmon

Food Matters: Corn-Avocado Salad with Smoked Salmon

Posted on July 16, 2012 by

  This week’s Food Matters Project challenge was to experiment with Mark Bittman’s recipe for Corn-Avocado Salad (with a Little Something Seared on Top). It was perfect timing for a summertime dinner salad. This salad could certainly stand alone as … Continue reading →

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Mexican Fruit Salad with Prawns and Tequila Lime Dressing

Posted on May 21, 2012 by

“If I’ve learned anything from a fortunate life, it’s that the quickest route inside another culture is through its food.” —Nancy Harmon Jenkins Denis and I love to travel. In his words, “It’s what we do best.” While we like … Continue reading →

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Warm Seafood Salad with Cajun Lime Butter

Posted on March 19, 2012 by

There is one food I don’t think I could live without. Oranges. They quench my thirst, satisfy my sugar cravings, and provide a burst of energy when I need a pick-me-up. I feel lucky that our local grocery store carries … Continue reading →

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Mediterranean Quinoa Salad

Posted on March 10, 2012 by

aka Clean Out the Frig Quinoa Salad. Be creative. Just follow the formula: start with quinoa, then add some herbs, some crunchy vegetables, some cheese, nuts, or seafood if you like and toss it all together with a little fresh … Continue reading →

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Smoked Salmon with Capers and Dill

Posted on January 9, 2012 by

Amuse bouche translated literally means “happy mouth”. I think it’s kind of fun to serve a little taste of something as a “pre-first course” to wake up the taste buds and incite interest in what’s to come. This amuse bouche … Continue reading →

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The Best West Coast Seafood Chowder

Posted on January 15, 2011 by

I’ve been experimenting with different variations of creamy seafood chowder, and now I think I’ve found our favourite. We are so fortunate to be able to have fresh-caught local seafood at our fingertips, if not caught by my husband or … Continue reading →

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Smoked Salmon Dip

Posted on December 27, 2010 by

In food processor, grind a 4″ by 1″1/2″ filet of wild hot smoked sockeye or spring salmon. Add 1 250 ml. container of light cream cheese and a few dashes of hot pepper flakes. Blend until smooth. Serve with crackers … Continue reading →

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